Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1, sliced Shallot
- 0.3 cup, halved Cherry or Grape Tomatoes
- 1, thinly sliced Garlic Clove
- 1 cup Spinach
- 12 ounces Gnocchi
- 6 ounces Red Pesto
- 4 ounces Dairy Free Milk
- 0.5 teaspoon Sea Salt
- 0.5 teaspoon Crushed Red Pepper Flakes
- 1 Tablespoon, finely chopped Fresh Parsley
Directions
Under 30-minute, easy, week night red pesto gnocchi!
I love making homemade sauces, plant milk and all kinds of other things from scratch but there is a time and place for that…this recipe isn’t that.
Call this your lazy meal that is still fully delicious, nutritious and visually appealing.
What makes this a “let me be lazy” meal is using store-bought gnocchi and store-bought vegan red pesto.
If you cannot find a pesto that is for you, make it yourself then keep it in the refrigerator for up to a week.
Gnocchi is perfect for this dish as they only take 3-4 minutes to cook!
We like it quick and easy which is why this is technically a 1-pot dish as well.
Flavors are built in the skillet starting with shallot, grape tomato and garlic.
I always need a green element which is why I am adding spinach. Kale, swiss chard or any other green leaf vegetable you have on hand work as well.
For seasoning, I recommend trying the dish after adding the pesto as every jar will taste differently.
I am adding just a bit of herby salt and crushed red pepper for a kick.
Steps
1 Done | Bring a pot of water to a boilFill a medium sized pot with water, about 3/4 way full. Add the lid and bring to a boil. This will be for the gnocchi. |
2 Done | Get a Large SkilletWhile you wait for the water pot to come up to a boil, heat a large skillet on medium-high heat then add extra virgin olive oil. To the hot oil add sliced shallot and halved grape tomato. Sauté for 2-3 minutes then add the thinly sliced garlic. |
3 Done | Cook The GnocchiDrop the gnocchi into the boiling water and cook according to package direction. It's usually 3-4 minutes or until the float to the top. |
4 Done | Add The Spinach and Red PestoBack to the skillet, add the spinach and allow to wilt then add the red pesto. Stir to combine then add the cooked gnocchi. Stir to coat the gnocchi in the sauce then taste for seasoning. If needed, add salt and crushed red pepper. To thin out the sauce, balance and a bit of creaminess, add plant milk - I like adding full-fat oat milk. Stir to combine then taste again for seasoning. |
5 Done | Plate and GarnishAdd the gnocchi to low bowls then garnish with fresh parsley. Keep any leftovers in an air-tight container in the refrigerator for up to 3 days. |
